Kamekxchi murakami



K. MURAKAML' l BEAN CUHD AND THE PROCESS FOR MAKING SAME.

, APPLxcATxoN man mami, 19m.

. 9 fi Pia'ened Aug. 1916.

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Specification of Letters Patent. jllgil'emfitid fllig-l 2327 Application illed March 11, 1916. Serial tfo. 'i.

To ZZ whom it may concern:

Be it known that l, KAMEKICHI MURA- nani, a subject of the Emperor ot' Japan, residing at Seattle, in the county of King and State of l/Vasliington, bave invented certain new and useful Improvements in Bean-Curds and 'the Proc-ess for Making Same; and. l do hereby declare the toller ing to be ay full, clear, and exact description ot the invention, suoli as will enable others skilled in the art towvhich it appertains to make and use the same.

This invention relates to process and up paratus for rnaking bean cubes, and particularly to lthe process of making the product from beans known as the soy bean, raised largely in Korea and Japan and to some extent in Caliiornia..

The process comprises the several` steps employed in reducing the beans to a creamy or .jelly-like substance with the skins removed, and cutting the jelly into cubes or other forms for ready use in cooking; and the apparatus comprises 'the several utensils usedin such process, as more Jrully shown in the drawings, in Whicli Figure l gives a plan and a side viewof one of the cubes. Fig. 2 is a verticalr sectional view of the grinder for reducing the beans toa pulpy mass. Fig. 3 is a similar View of the strainer for pressing the pulp from the skins. Fig. is a similar view of the press vfor squeezing the Water from Like numerals on di'erent figures repre" sent like parts of the apparatus.

ln my 'experiments l have endeavored to evolve an apparatus and process for seeuring `die best results ,in preparinpfl-the edible portion ot the soy bean into a form for rea-dy use and which can be preserved for several days, and is thus particularly ust;- ui for restaura-ntsjvhere this form of food may be required for service on short notice. The product is found very nutritious and pleasant to ea't, both in soups and for desserts, with or Without cream and sugar, or with fruits, etc. The process inY general 4consists in first soaking;r the beans,`tben ,grinding or pulverizing; them, then straining out the skins, then adding.,r other ingredients, and finally pressing and shaping for use.

Refer to the drawing, the numeral 2 Fig. 5 is a detail of the bottom l y tents l0 in one side of the stone 2 permits the beans to tall through onto thesurface of stone 3, While a suitable supply of Water drops from the tube 2?; and as the upper stone turns the beans are ,rn-ouml between the stones into a paste or pulp which falls into the tray d and thence over the chute il into the receptacle 5. Before being ground the beans are soaked in water from tendo twelve hours, with about twice the' bulk of Water as supply of beans.

From tbe receptacle 5 the pulp is slowly poured into boilingr Water, the water being; about twice the bulk of the original supply oli" beans, and tbe mass of bean paste kept in a boiling, condition `from itteen to twenty minutes; and While being; so boiled, ll add tothe mass a, mixture ot lime and oil which will cause the toani on' the surtr e to sink. This mixture is 'prepared by adding together three parts slaked lime and seven parts of edible vegetable oil, the latter being 4extracted from peanuts, oli-ves` etc.; and l use preferably 7/20 of a. pint of the mixiture to an original quantityofsix gallons of beans.y i

A iiter the mass has been so boiled and the foam has disappeared, it is poured into a coarsepmesh sack which, reterring to lig. 3, is shown at i8 in section u'ith the conn at 13. The sarl; is placed in a suitable box el whose bottom plate il is provided with perforations 'lf-lb, and said box is supported on bars 14 across ay suitable pan 5. The sack is tied or sewed to hold the mass in a close space within the walls oi*l the 17 may be used. which lever is supported by the Weight 1G as a fulcruin. As the Weight presses on the mass in the sacl`the bulk or most of the bean pulp passes through the suck mesh and down through the holes l@ and uponV a liner meshed strainer cloth 19 Winch 1s spread across the top of the pan 5, and any particles of the iis After'the pulp has been deposited in. the

pan I add to the surface of the mass salt water of a density measuring '23 degrees on a standard hydrometer, substantially in the following ina-nner: First I add 2/5 of a l0 pint and cover the pan for live minutes, then add 2/'5 of a pint again and again cover vfor live minutes, l then add 3/10 more ofA same saline solution, and allow the pan to "stand covered for seven minutes, and then add 3/20 more of same solution and 'allow to again remain covered for five minutes. After the first and each subsequent addition of the saline solution, I loosen the pulp from the sides of the pan by slowly moving around therein a thin wooden paddle two times, then ll shove the paddle down to the bottom with its flat face at right angles to the side of the pan and press down the handie in such manner that the flat blade will cut through the mass along the bottom until the end of the blade has reached a point at A the center of the pan, when I press the outer end of the handle and cause the other or paddle end to cut up through the inass to its surface. l then cut through the mass in the saine manner from the other three sides ofthe pan, making four cross cuts to the center at equal distances from each other around the edge. The saline solution suiiiciently enters the mass ordinarily by the above operations to producethe desired condition of the pulp, when it should beof an orange color; but if the surface has spots of White and orange, a small additional quantity of the salt water may be added and the contents of the pan again covered for vve minutes.

- `When the pulp has obtained the proper consistency as described it is poured from the pan into a vat, shown as Fig. 4, with drainage holes 2l in the sides 20 and holes and grooves 23 in the bottom. A close meshed clothl is however first placed over the bottom and up the side walls, and its upraised sides folded down over the top surface of the pulp, and then a coarse absorbent cloth 2Q is laid over the folds und a fol lower or press head 15 placed thereon with a weight 2li of about six pounds. This is allo-.ved to stand for about ten minutes, when much of the water will have been squeezed out through the 4drain holes and the top cloth saturated.r The operator then removes the pressure and wrings the cloth 26 to re- 50 move all 4water possible, and again places it as before, with a greater weight of about 50 pounds.` This lallowed to so stand for ideas/ee about iifteen minutes, when the top cloth is removed and a test made by placing the open palm of the hand upon the mass of pulp and shaking the hand gently. lf a proper condition exists the mass will shake like jelly immediately below the hand, but if a large area of the mass shakes with the motion of the hand then the cloth and cover should be replaced after wringing out cloth 26 and a weight of about ten pounds placed on the follower and allowed to stand for about live more niinutesor until the proper jelly-like condition has been found. The operator may then remove the cover or follower 15 and, after unfolding and removing the top cloth 26, lift the bottom board of the 'vat supporting the jelly-like mass on the cloth 25. Thus it is carried to and deposited in a larger vat of cold water, where the mass may be at once cut into small pieces, preferably cubes as shown in lFig. l, and allowed Vto stand in the cold water until required for use on the dining table or for culinary' purposes in the kitchen.

What I claim. is:

l. A process for making bean jelly which consists in soaking the beans in water, pulvcrizing the same. straining the skins from the bean pulp, adding water and boiling the pulp, adding lime-and oil to the mass, pressing out surplus water, adding a saline solution, and again pressing until the mass is of a. jelly-like consistency.

2. A, process for making bean jelly which consists in soz'iking the beans in water, grinding them and removing the skins from the pulp, adding Water to the latter and boiling, pressing the surplus water out of the mass so produced, adding a saline solution, and again pressing until the mass is ofA a jelly-like consistency. y

3. A process for making bean jelly which consists in soaking the beans in water, grinding them and removing the skins from the pulp, adding lime and oil to the latter, and pressing out the surplus liquid until the mass is of a jelly-like consistency.

4f. A process for making cubes from bean jelly which consists in first soaking the beans in water, next pulverizing the saine, neXt straining the skins from the pulp, next add- 

